Lemon Butter Chicken
This post may contain affiliate links. Please see our privacy policy for details.
Easy crisp-tender chicken with the creamiest lemon butter sauce ever – you’ll want to forget the chicken and drink the sauce instead!
Happy New Year! I know I should really be sharing some sort of salad or quinoa recipe with the start of the year but you know me and my chicken thigh obsession. I just can’t get enough, especially when a lemon butter cream sauce is involved.
And if you’re in the need of some clean greens for the new year diet, well, this dish has plenty of baby spinach. Good enough, right?
Plus, these chicken thighs carry quite a bit of punch with that fresh, zingy lemon flavor and that smoky goodness from the paprika. And this cream sauce is absolutely heavenly. Just be sure to have a spoon ready because you’ll want to sip on it straight from the pan!
Lemon Butter Chicken
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup freshly grated Parmesan
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon dried thyme
- 2 cups baby spinach, chopped
Instructions
- Preheat oven to 400 degrees F.
- Season chicken thighs with paprika, salt and pepper, to taste.
- Melt 2 tablespoons butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Melt remaining tablespoon butter in the Dutch oven. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.
- Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the Dutch oven.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
- Serve immediately.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Can I use whipping cream instead of heavy cream?
Yes, you certainly can, but as always, please use your best judgement when making substitutions and modifications.
Heavy cream and whipping cream are the same thing.
I really enjoyed this dish! Super easy. Very tasty, and very adaptable. We substituted fresh parsley for thyme and it was wonderful (I will make again sometime when I have thyme in my cabinet) you could use kale or other greens, etc. Loved it!
Love this recipe. I’ve made it many times. I find that the acidity of the lemon juice makes the spinach turn very dark and lose it’s beautiful green color so instead I steam the spinach separately and serve the chicken over or on the side of it. I have also cut the heavy cream to 1/4 cup to keep the dish lower fat and still tastes great.
Can you use half and half or whipping cream in this recipe??
Sure!
I’ve made this recipe several times and my family and I love it! its great!
This is one of my favorite chicken recipes ever! so good!
I made this tonight and my husband said it’s the best meal I ever made. Thank you for the recipe, it was quite good.
This is my family’s favorite meal. I made this when it was my turn to host the big Sunday dinner and it was a hit! I received numerous request for the recipe. The chicken is so moist and delicious. Follow the recipe exactly as is and you cannot go wrong. Thanks for all your awesome recipes.
One of the best things I’ve ever put in my mouth. I use boneless skinless chicken breast, I don’t like dark meat. Still amazing!
My boyfriend doesn’t like chicken with bones in it. Would I be able to use boneless chicken breasts instead?? Also, would it still taste the same??
Yes, you can certainly substitute boneless chicken breasts but the taste will not quite be the same.
I absolutely love this recipe. I’ve made it plenty of times. Can even be done with chicken breast or thigh. So tender! I find I have to thicken it a bit, but this is the perfect excuse to throw some quinoa or extra veggies in to soak up that luscious sauce!
This dish is absolutely phenomenal very simple but full of flavor and very diet friendly. It is definitely a keeper for me I look forward to trying other recipes from you!!
Made this tonight with boneless skinless thighs and it was amazing. My husband loved it. Thanks for another great recipe!
Does the cream curdle..after adding the lemon?
Nope, it shouldn’t! 🙂
LOVE this dish! I use fresh thyme just added a tablespoon and a half of fresh vs teaspoon of the dried. I also added lemon zest from one lemon if you like a bit more lemon flavor – it was out of this world delicious!
What do you recommend serving with this dish? I usually make orzo but any other ideas? Thank you! I love your site and recipes.
Hi Johanna! My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
This was the best chicken dish I’ve had in a very long time!! I made quinoa with sautéed mushroom, a bit of Parmesan cheese and a splash of lemon in it. I will be having it for dinner with all of the above and some veggies.
I made this last night – turned our perfectly and was delicious! Thanks – it’s hard to find recipes my whole family can enjoy.
We love hearing that!
I have been using this recipe for 2 years and it is truly a great one. I love it so much and so does everyone I make it for. Only had to alter the temperature settings considering I am from South Africa, but really a fantastic recipe!
Thanks for your feedback!
Wonderful recipe, always make it with great success. Never any left overs left though.